The 2020s are starting to feel like the 1990s for the Atlanta Braves

Cyberpunk cityscapes. Rolling fields tilled by robots. Towering space stations. These are just a sample

SANTA CLARA, Calif.--(BUSINESS WIRE)--Aug 10, 2023--

Laurentian Bank of Canada, which has been working on a turnaround under a new chief executive officer since

Thursday is the Home Office deadline for those who fled the Taliban takeover to leave temporary accommodation.

The man who inspired film, The Blind Side, is taking his foster parents to court, after he alleges they 'tricked' him into signing a conservatorship agreement. Michael Oher, who used to be an NFL player, was fostered by the Tuohy family, and alleges they had profited from his misfortune. He also recently discovered they'd never 'officially adopted' him. The 2009 film earned Sandra Bullock an Oscar for her portrayal as Leigh Anne Tuohy and co-starred Tim McGraw as her husband, Sean, alongside Quinton Aaron as Oher. Sign up to our new free Indy100 weekly newsletter

With food prices hiking, many of us are looking to cut the price of our weekly shops – while still eating delicious food. And the answer, Ravinder Bhogal believes, lies in vegetables. “Vegetables are the ultimate economical thing to cook,” says the chef and restaurateur, who was discovered by Gordon Ramsay after she applied for his competition to find “Britain’s new Fanny Cradock” on The F Word. “Meat has become so expensive. If you lavish the same kind of care and attention on [vegetables] as you do a steak or joint of meat, they are going to sing with flavour.” She continues: “Why can’t you take the time to marinate vegetables, inject them with flavour, baste them, add texture to them or play with their textures?” Bhogal, who was born in Kenya to Indian parents and moved to England at the age of seven, says root vegetables are our real saviour when it comes to budget cooking in Britain. “Anything that’s grown in this country, swedes, celeriac… And if you buy in season it’s naturally going to be a bit cheaper.” The 44-year-old, who owns London restaurant Jikoni (the Swahili word for “kitchen”) is vegetarian “80 per cent of the time – then I might have a Sunday roast or something” has released her third cookbook, Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen. “There are so many things that you can do with vegetables where you’re just not going to miss the meat. What isn’t there to love about the lightness and brightness of vegetables?” And there’s a real misconception that vegetables can’t be comforting, she says: “For me comfort is about food that nourishes you, that makes you feel well, that makes you feel alive, that makes you feel revived.” It was Bhogal’s early years in a multigenerational household in Nairobi (“My grandparents, my uncle and aunt, their children, my mother’s brood of five, whoever happened to be visiting, there was a parrot, a dog, kittens, chickens, goats – it was a really chaotic household!”) that would pave the way for how she approached food later as a chef. Her grandfather dutifully tended to his shamba – or allotment – and had a deep respect and connection to the verdant soil where many vegetables grew. “When he came from India to Kenya, he completely fell in love with this beautiful red, volcanic soil that just seemed to give and give and give,” says Bhogal. “And he never stop being grateful for that. He’d come from a place where there was so little, and then suddenly, there was this soil that just blessed him and his family with all these beautiful things to eat.” Everything the household ate was either grown by him or came from the “mama mbogas” – local women with smallholdings who peddled their “the freshest hand grown vegetables” from door to door, she says. The chef in the house was her mother though, who was an “exceptionally talented” cook. “There were so many mouths to feed, so you can imagine the level of organisation that it took. She was the commander in chief and we were all her assistants, whether you liked it or not.” As a result, Bhogal learned to cook from her mother’s direction, although she wasn’t always happy about it. “Initially, I really resented it because growing up in quite a patriarchal household, the boys would be outside playing, and the girls would be in the kitchen. And that really sucked to me. “Anything I tried to attempt to cook, [my grandfather] would always tell me how delicious it was and praise me, and I think I made that connection between food and love and winning people over with food.” And the influence of her time in Kenya can be seen in the latest book; think pili pili cassava (one of the go-to carbs in many African nations) or Kenyan maru potato bhajias with tamarind and tomato chutney (potato coated in spiced chickpea flour and fried). Swapping Kenya for England as a child left a mark on Bhogal. “Kenya is like a state of mind, it’s such a bewitching country, it never really leaves you, it clings to you,” she says. “When you grow up with such colour and such a colossal sky… I was outdoors a lot, playing with all the animals [with] this really beautiful, very lush sunny backdrop. When you are plucked from that age seven and turn up in a very grey dark England, you try and hold onto that and keep connected to that.” South East London was “very different and sort of haggard in comparison to Kenya”, she says. “Everything was very small suddenly. I grew up in a flat above a shop and going from huge trees and sky that was ever blue to turning up to this very dark, dank [place]… The adjustment was very, very difficult.” But it’s all culminated in her cookery style now. “I consider myself a hybrid, I’m Indian, there’s Persian ancestry too, I’m British, I grew up in London, I’m also the product of all kinds of the diverse immigrant communities that helped bring me up.” So you’ll find Persian-inspired fermented rice, lentil, beetroot and coconut handvo (a savoury cake) in her new book, alongside Mumbai street food like peanut and golden raisin poha, and English grilled peaches with silken tofu and Thai basil and lime leaf gremolata. The recipe for pea kofta scotch eggs with saffron yoghurt is vibrant amalgamation; honouring memories of her father bringing home a sack of locally grown peas from Nairobi’s bustling city market and shelling them in the kitchen with her mother – it is a hybrid of her mother’s Indian recipe and her British identity. Plus, some that have been tried and tested by her discerning restaurant diners, like mango and golden coin [curry with dumplings] – where the mangos are served whole, stone and all. “I remember telling my husband I was going to put this mango curry on the menu and he was like, ‘You’re insane, how are people going to eat a whole mango?’ And it’s gone on to be one of the most popular things. “I think the whole joy of a mango is the generosity of serving it whole, there’s something about a whole mango that’s so rapturous,” Boghal says. “When it comes to the table people often go, ‘Is it chicken breasts?’ Nothing gives me more joy than to see people using pooris to scrape off the flesh from the mango and pick up the stone and gnaw on it. “I think if you don’t have a problem picking up a lamb bone and gnawing it, why not a mango stone?” ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight

Norwegian Jakob Ingebrigtsen stormed to an impressive victory in the men's 1500m over Ethiopian challenger Lamecha Girma at the Lausanne...

Tottenham manager Ange Postecoglou insists Eric Dier remains “part of this team” despite his absence from Sunday’s 2-2 draw at Brentford. Dier was one of several senior players left out of the Spurs squad along with Hugo Lloris, Djed Spence, Japhet Tanganga, Sergio Reguilon and Tanguy Ndombele. Postecoglou has been honest about the need for Tottenham to offload players during the final weeks of the transfer window, but he suggested nothing should be read into Dier’s absence. Reports on Sunday which linked Dier with a move to Saudi Arabia were later shut down and he trained at Hotspur Way earlier that day, but he may have to assess his playing options now he seems to be fifth choice at centre-back. “Eric is part of this team. We left a few out,” Postecoglou said. “We left some players on the bench that are very good players. We need a strong squad, it’s not about 11 players. “Eric is in the same boat as all the other boys. He’s working hard in training and available for selection. “My decisions then are what I think will give us the best chance of success for any given game and then we reassess the week after. Nothing really unusual there.” Dier was a regular under Postecoglou’s predecessor Antonio Conte and made 42 appearances last season. The summer arrival of Micky van de Ven from Wolfsburg has pushed Dier down the pecking order and despite featuring in pre-season, Ben Davies and Davinson Sanchez appear to have also moved ahead of him. Dier joined Spurs in 2014 but was snubbed for the captaincy roles with Son Heung-min named skipper and James Maddison and fellow centre-back Cristian Romero listed as vice-captains. Romero was part of a new-look defence at Brentford with debuts handed to goalkeeper Guglielmo Vicario, Van de Ven and left-back Destiny Udogie. Postecoglou added: “Obviously we had Micky, Destiny and Vic, three of our back five, making their debut for the clubs and anyone will tell you when it comes to the defensive side of the game, the more understanding you have, the better you are. “We obviously took a bit of a gamble throwing them all in but I thought all three handled themselves really well. It is not an easy place to come, you get put under pressure with balls coming into the box and I thought they all handled themselves really well. Eric is in the same boat as all the other boys. He's working hard in training and available for selection. Ange Postecoglou on Eric Dier “Micky has only had three sessions with us so I could have waited to put him in there, but my feeling is he will be a very good footballer for us and the quicker we introduce him to Premier League football the better he will be.” Sunday marked the start of the post-Harry Kane era for Tottenham, but his departure to Bayern Munich on Saturday night did not alter the plans of Brentford too much. Bees boss Thomas Frank said: “No, that is the short answer. Of course he is a different type to Richarlison. He is the England number nine compared to the Brazilian number nine. “That we know and the only tweak would have been that if Kane drops down deep, we would have needed to be aware of his fantastic passing skills and get closer to him. “Richarlison is more about the runs but our game plan is our game plan with the things we believe in.”

Global temperatures are likely to temporarily breach the 1.5C of warming threshold for at least one of the

I don’t know about you, but in recent months, my libido has taken a bit of a nose-dive, and my orgasms have definitely suffered. On top of that, my busy work and social calendar have left me very little free time (or, ahem, me time), and that can make things even more stressful. When life takes a turn for the busy, things can become exhausting and overwhelming, and prioritizing yourself can feel impossible. But as we know, orgasms have a slew of health benefits that counter the negative effects of stress, so when you’re feeling down, fitting a good orgasm into your daily schedule is actually exactly what the doctor ordered. That’s why when I heard that Vush was reviving its “I Come First” masturbation challenge, I knew I needed to participate.

The United States meets Netherlands on Thursday in Wellington at the Women's World Cup